The dish was created by Mei Chau, a former restaurateur in New York, who was born in Malaysia and is of Hakka descent.

It’s a quick stir-fry dish, which starts with marinating large shrimp with chilies, dill, pepper, and turmeric that imparts a deep yellow hue to the dish. Garlic and shallots get tossed around in a hot wok, then the shrimp are added and allowed to sear. In just three minutes, it’s ready to be served.

If you’re not a dill fan, no worries. The dish also can be made instead with curry leaves, which will lend a lovely citrus note. Either way, you can’t go wrong.

Malaysian-Style Stir-Fried Turmeric Shrimp

(Serves 2 as a main dish with rice or 4 as part of a multicourse meal)

In a small bowl, cover chilies in cold water for 1 hour. Drain chilies an cut into 1/2-inch pieces with the seeds. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove legs and devein the shrimp, leaving the shells and tails on. In a medium bowl combine the shrimp, chilies, curry leaves or dill, turmeric, and pepper. Stir to combine and marinate at room temperature for 20 minutes. Stir in sugar.

Heat a 14-inch flat-bottom wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add garlic and shallots, then, using a metal spatula, stir-fry 10 seconds or until aromatics are fragrant. Push aromatics to the sides of the wok, carefully add shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 30 seconds, letting the shrimp begin to sear. Then stir-fry 1 minute or until shrimp just begins to turn orange. Sprinkle on the salt and stir-fry 1 to 2 minutes or until shrimp turn completely orange. Cover and allow to stand 30 seconds off heat. Uncover and stir-fry a few seconds or until shrimp are just cooked through.

Another great lede! (I used to think cilantro tasted like dishwater, but now I toss it into pretty much everything for that fresh grassy flavor.) Dill is under-used in my repertoire — will be making this dish for sure 🙂

You’re right! Dill is like cilantro’s cousin, because while I love cilantro, I’m lukewarm about dill. I don’t hate it but I feel it’s overused in seafood, especially fish dishes at restaurants, and I just tolerate the taste. But this dish does look pretty. Dill does make a nice garnish. 😉

Heavenly Housewife: I tried growing dill, too. The plant thrived beautifully — for all of four months. Not sure what happened after that. But my friend, who is a great gardener, said dill can be difficult to grow. So, see — it’s not us, it’s the plant. 😉

I thought I already left a comment the first time I saw it but I guess my baby came in the way and I forgot to click submit. LOL. Anyway, so happy to see a Malaysian recipe here. Love it. If you can find curry leaves in your store, drop a few of them in the shrimp while stir-frying. AWESOME!!!